Roasted Cauliflower, Red Pepper, and Walnut Salad
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxfyJdQtFgOav82XS61ZQx4Izn9Bzz0o6mTJmKQQrjal5HjMG7hsV6QcbqzT7bax8h-OEjdoePXYbsWEtO4__qNdg1Ramaybusq3js8odRCaO8nCwHRKjyqqN8TUmrQVVBspK4XyTXro/s640/20190328_142217.jpg)
Sunny spring days cry out for salads. On Monday I planned to make my favorite raw cauliflower salad with lemon juice, roasted almonds, and parsley - fresh and crunchy and perfect for a sunny spring day. Then the red bell peppers caught my eye, and they were on sale, so I thought I would add a little color to the mix. When dinner time rolled around, the cauliflower in the bottom of our fridge looked less than stellar, so I decided to roast the sad little brassica to hide its flaws and bring out its sweetness. Roasted peppers will keep for a few days in a sealed container in the fridge, so why not buy a few when the season and price are right? Store them in a jar with a drizzle of olive oil, and add them to a salad with some feta cheese crumbles and fresh herbs. No walnuts? Substitute pecans, cashews, or toasted & skinned hazelnuts. Roasted Cauliflower & Red Pepper Salad 1 head cauliflower 3 Tbsp extra virgin olive oil salt fres